When I was running the tea rooms I was often asked for my recipe for Gluten Free Cheese Scones as well as my recipe for Gluten Free Plain Scones – both were very popular!

I promised several customers that I would publish these on the blog when I retired. So here is my recipe for Gluten Free Cheese Scones – following on from the Gluten Free Plain Scones from last week.

Ingredients you will need to make Gluten Free Cheese Scones

• 7 ounces / 200 grams plain gluten free flour (I use Doves Farm)
• 1 ounce / 30 grams soya flour
• 1 teaspoon xanthan gum
• 1 tablespoon gluten free baking powder
• 1 teaspoon mustard powder
• ½ teaspoon salt
• 1 ounce / 30 grams butter
• 4 ounces / 110 grams grated cheese (I use a strong cheddar)
• 1 large egg
• Approximately 5 fluid ounces / 150 ml buttermilk
• A little milk

Directions

1. Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
2. Sieve the dry ingredients (two flours, xanthan gum, baking powder, mustard powder and salt) into a mixing bowl.
3. Rub the butter into this mixture until it resembles fine breadcrumbs.
4. Stir in the 3 ounces / 85 grams of the grated cheese.
5. Mix to a soft sticky dough with the beaten egg and buttermilk. You may need more than 5 fluid ounces / 150 ml of the buttermilk – you need a soft sticky dough.
6. Tap out onto a working surface that has been well spread with gluten free flour and knead very lightly until smooth.
7. Shape into a round about 1 ½ inches thick.
8. Brush the top with milk and sprinkle with the remaining 1 ounce of cheese.
9. Cut the round into four segments and place them onto a baking tray lined with baking parchment.
10. Cook in the pre-heated oven for 15-20 minutes until well risen and golden brown.
11. Cool on a wire rack wrapped in a clean tea towel or serve warm straight from the oven.

Gluten Free Scones tips and notes (plain and cheese)

1. I include a small amount of soya flour in my flour mix. I think this makes the scones moister.
2. I don’t use eggs in my scones made with flour containing gluten but I use them in the gluten free variety as I think the egg helps to bind the dough, partially replacing the binding effect of gluten.
3. I always use buttermilk as this combines with the baking powder to make the scones extra light and fluffy. You could substitute sour milk.
4. Do check your baking powder is gluten free – most are nowadays, but some are not.
5. The amount of buttermilk is just approximate – you need a really wet sticky dough so ad more than the 5 fluid ounces if necessary.
6. As with all scones they should be eaten on the day they are baked – if you have any left over then freeze and and warm in the oven or microwave before serving.

Equipment you will need to make these Gluten Free Scones

You don’t need any special equipment to make gluten free cheese scones. As well as the essential kitchen items make sure you have the following – a baking tray, some parchment paper, a metal cutter, a mixing bowl and a wire rack.

Gluten Free Cheese Scones

Recipe by Scones Plus More

0.0 from 0 votes

Course: Snacks, Lunch, Afternoon TeaCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 7 ounces / 200 grams plain gluten free flour (I use Doves Farm)

• 1 ounce / 30 grams soya flour

• 1 teaspoon xanthan gum

• 1 tablespoon gluten free baking powder

• 1 teaspoon mustard powder

• ½ teaspoon salt

• 1 ounce / 30 grams butter

• 4 ounces / 110 grams grated cheese (I use a strong cheddar)

• 1 large egg

• Approximately 5 fluid ounces / 150 ml buttermilk

• A little milk

Directions

• Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
• Sieve the dry ingredients (two flours, xanthan gum, baking powder, mustard powder and salt) into a mixing bowl.
• Rub the butter into this mixture until it resembles fine breadcrumbs.
• Stir in the 3 ounces / 85 grams of the grated cheese.
• Mix to a soft sticky dough with the beaten egg and buttermilk. You may need more than 5 fluid ounces / 150 ml of the buttermilk – you need a soft sticky dough.
• Tap out onto a working surface that has been well spread with gluten free flour and knead very lightly until smooth.
• Shape into a round about 1 ½ inches thick.
• Brush the top with milk and sprinkle with the remaining 1 ounce of cheese.
• Cut the round into four segments and place them onto a baking tray lined with baking parchment.
• Cook in the pre-heated oven for 15-20 minutes until well risen and golden brown.
• Cool on a wire rack wrapped in a clean tea towel or serve warm straight from the oven.

Notes

• This recipe makes four scones – if you would like to make more just double the ingredients.
• Cooking time is set at 20 minutes – but ovens vary so check from 15 minutes onward.
• I

Serving Gluten Free Cheese Scones

I especially like cheese scones warm with soup or cold with cream cheese and chutney. They are also nice with butter and a mature cheddar.

I also enjoyed them a with a mature cheddar and my Bread and Butter Pickles that I made two years ago now – I still had a little left in a jar – and a mature cheddar and some Geeta’s mango chutney that I had in the cupboard.

I did have a customer who ate his cheese scones with butter and jam but I haven’t tried that!

Christmas preparation

At the end of November I like to start thinking of Christmas preparation. I like to make chutneys and pickles in November ready for Christmas as well as my my Slow Cooker Orange Mincemeat.

‘Happy Baking’!

Tanya